Seafood Safety Protocols Salmon Poisoning Disease Prevention

SFRAW SEAFOOD SAFETY INFORMATION SHEET: SALMON POISONING DISEASE PREVENTION AND PRODUCT SAFETY PROTOCOLS

Prepared by Kasie Maxwell Grujcic for SFRAW

Last updated: Mar 2025

This comprehensive information sheet details SFRAW's rigorous seafood sourcing standards, safety protocols, and risk mitigation strategies specifically designed to prevent Salmon Poisoning Disease and ensure the highest level of product safety for your pets. Our multi-layered approach combines regulatory compliance, advanced freezing protocols, and premium sourcing standards to deliver the safest possible seafood products for raw feeding.

UNDERSTANDING SALMON POISONING DISEASE

Disease Overview and Geographic Distribution

Salmon Poisoning Disease (SPD) is a potentially fatal bacterial infection that exclusively affects dogs and other canine species in the Pacific Northwest region2 3 4. Despite its name, SPD is not caused by a toxin but rather by a rickettsial bacteria called Neorickettsia helminthoeca that infects parasitic flatworms (Nanophyetus salmincola) found in certain fish species3 6. The disease occurs most commonly in Washington, Oregon, northern California, and southern Vancouver Island, specifically west of the Cascade Mountain range3 6.

The infection pathway begins when dogs consume raw or undercooked fish containing infected flukes. Once ingested, the larval flukes release rickettsial organisms into the dog's bloodstream, which then spread to various organs including the liver, lungs, brain, and lymphoid tissues, causing severe systemic illness4. The geographic limitation of this disease is due to the specific freshwater snail (Oxytrema silicula) that serves as an intermediate host, found only in Pacific Northwest coastal streams and rivers4.

Clinical Manifestations and Timeline

Clinical signs typically appear within 6-10 days after ingestion of infected fish, though symptoms may not manifest for up to 33 days in some cases3 10. The disease progression is rapid and severe, with affected dogs exhibiting fever often exceeding 104°F, depression, anorexia, vomiting, diarrhea that may contain blood, nasal or eye discharge, enlarged lymph nodes, weight loss, dehydration, and in severe cases, seizures3 4 6. Without prompt veterinary intervention, SPD proves fatal in approximately 90% of cases, with death typically occurring within two weeks of infection2 3 6. However, dogs receiving immediate antibiotic treatment generally show dramatic improvement within 48 hours and achieve complete recovery6 10.

Diagnostic Methods

Fecal Examination for Trematode Ova (common):

- Nanophyetus salmincola eggs appear oval, yellowish-brown, and 87–97 × 35–55 µm with an indistinct operculum2 6 8.
- Detected via fecal flotation or sedimentation, with a sensitivity of ~92% when both methods are combined2 8.
- Ova may be absent early in infection, but increase rapidly as the disease progresses7 8.

Lymph Node Cytology:

- Aspirates from enlarged lymph nodes reveal intracellular rickettsiae (Neorickettsia helminthoeca) within macrophages3 7 8.
- Organisms appear as 1 µm coccoid structures staining purple-blue with Romanowsky-type stains3 8.
- Sensitivity exceeds 70% when performed by experienced clinicians2 8.

PCR Testing:

- Used to detect N. helminthoeca DNA in blood, lymph node, or fecal samples2 7.

Salmon Poisoning Disease Immunity Post Infection

Dogs that recover from Salmon Poisoning Disease (SPD) caused by Neorickettsia helminthoeca typically develop permanent immunity to the specific strain they were infected with2 6. This immunity arises because the immune system generates antibodies against the bacterium during recovery. However, dogs remain susceptible to alternate strains of Neorickettsia, such as the SF agent (Neorickettsia sp. SF) or Neorickettsia elokominica (causing Elokomin Fluke Fever)4 8.

Antibiotic treatment (e.g., doxycycline) during SPD infection does not appear to interfere with immunity development. Dogs treated early often show rapid improvement (within 48–72 hours) and retain immunity to the original strain2 5. Recovered dogs may still experience mild symptoms if exposed to other Neorickettsia species, underscoring the need for continued precautions8.

Stellanchasmus falcatus (SF Agent) and Elokomin Fluke Fever

SF Agent is a Neorickettsia species carried by the trematode Stellanchasmus falcatus. Unlike SPD, SF agent infection causes milder symptoms in dogs, such as low-grade fever and lethargy, which can mimic SPD but lack its high mortality risk4 9. SF agent was first detected in Chinook salmon from Oregon, marking its first documented presence in salmonid species globally3 7.

Elokomin Fluke Fever (EFF), caused by Neorickettsia elokominica, shares clinical signs with SPD but affects a broader range of hosts (e.g., bears, raccoons) and is less severe6 9. Both SF agent and EFF highlight the complexity of Neorickettsia infections, as they circulate in overlapping geographic regions and vectors3 7.

Case Rarity and Prevalence

Between 2013 and 2016, three dogs in Washington State developed severe illness linked to SF agent, defying earlier assumptions that it caused only mild disease7. These cases exhibited granulomatous inflammation and necrosis, with poor response to doxycycline in one instance7. This is an incredibly rare infection. Zero additional cases have been formally reported since these three dogs in a three year period in Washinton State, but underdiagnosis is possible due to:

Overlap in symptoms with SPD
Limited routine testing for SF agent8

SF agent remains rare in salmonids, detected only in specific populations (e.g., Chinook salmon in Oregon’s Willamette River)3 9. Its emergence underscores the need for advanced diagnostics to distinguish between Neorickettsia species during suspected SPD cases4 8.

SPD confers strain-specific lifelong immunity. While incredibly rare and limited to only three documented cases in a specific population/location, SF agent and EFF may complicate the landscape with their potential for reinfection and milder presentations of similar symptoms. SF agent is exceptionally rare in salmonids, but poses as a potential emerging diagnostic challenge in Washington State.

SAFE RAW FEEDING BEGINS WITH SOURCING & HANDLING

Company History

SFRAW has operated continuously since its founding as a buyer’s group in 2003. In 2009, the company relocated to its current facility—a repurposed seafood processing plant—and began manufacturing prepared raw pet foods in 2012.

Founder's Background & Philosophy

The owner, an ethical vegan since 1980, established SFRAW with a mission to source the highest-quality, humanely raised proteins while honoring animal welfare and environmental stewardship. Her expertise stems from:

35+ years of animal nutrition experience and study (beginning in 1988)
Hands-on experience feeding 100% home-prepared raw food diets to large number of health challenged rescue dogs, cats and exotic species including avian insectivores and turtles
Work as a veterinary assistant/technician, pet-sitter/dog walker, wildlife rescuer
Prior work as a nutrition consultant for veterinarians and raw pet food companies

This foundation informed SFRAW’s diet formulations, which prioritize ethical, discriminating sourcing, species appropriate natural nutrition wisdom, and scientific rigor.

Mission & Operational Focus

SFRAW’s core principles guide every aspect of production:

Humane sourcing: Partners with producers committed to animal welfare
Environmental care: Selects suppliers with sustainable, environmentally responsible practices
Quality standards: Exclusively uses natural proteins meeting human-grade processing criteria (with the exception of whole prey items and green tripe)

The company’s evolution from buyer’s group to manufacturer and retailer reflects decades of dedication to advancing raw feeding practices through exhaustive research, education, transparency, and innovation.

Regulatory Compliance and Certifications

SFRAW (CDFA establishment number A-281/PFP-281) is licensed and inspected by the California Department of Food and Agriculture: Meat, Poultry and Eggs Safety Branch (CDFA). We were one of the first companies in the state of California to become a licensed raw pet food manufacturing establishment under the first regulations established in 2012 for raw pet food producers operating in the state of California. We report monthly and are inspected routinely by our CDFA inspector.

SFRAW operates under the highest regulatory standards, meeting and surpassing federal industry safety requirements governed by the FDA's HACCP (Hazard Analysis Critical Control Point) regulation (21 CFR Part 123)1.

SFRAW'S PREMIUM SEAFOOD SOURCING STANDARDS

Our seafood sourcing adheres to the Food Safety Modernization Act (FSMA), which enhances FDA's food safety authority by focusing on prevention rather than reaction to food safety issues1. All our seafood processing facilities maintain comprehensive sanitation standard operating procedures (SSOP) and implement rigorous monitoring protocols for water safety, surface cleanliness, cross-contamination prevention, and pest exclusion1.

Our seafood products carry multiple premium certifications that demonstrate our commitment to safety and sustainability. All species are:

Green-rated by the Monterey Bay Aquarium Seafood Guide, indicating they represent the most sustainable seafood choices1.
MSC (Marine Stewardship Council) certified, confirming they come from fisheries that meet the highest environmental standards for sustainable fishing practices1.
Every species we source is classified as low-mercury, providing an additional safety margin for regular consumption1.

Sourcing Geography and Species Selection

SFRAW exclusively sources seafood from USA waters, with all processing conducted domestically for human consumption standards1.

Our wild-caught fish species includes locally sourced fish as well as Alaskan wild sockeye salmon meat and Alaskan wild true cod frames and cod livers, sourced from pristine northern waters where environmental conditions support the healthiest fish populations1.

For our Pacific oysters, we source from facilities producing the world's first and only Best Aquaculture Practices (BAP) Four-Star oysters, representing the highest designation in third-party certification programs1. They are sustainably grown and harvested under U.S. state and federal regulations that require monitoring of farmed oysters for toxins, protozoan parasites, and pathogenic bacteria to ensure they are safe to eat. Further, we source from a company with an excellent reputation for their focus on safe food handling and processing; this includes rigorous testing and implementation of highest QA standards in the industry to ensure the safety of their oyster product:

"Our commitment is to provide the healthiest protein on the planet, and that starts with ensuring everything we provide is safe to eat.

From our in-house labs, portside inspections, and comprehensive product and process quality assurance, including QA evaluations every two hours, we meet and surpass state and federal industry standards. Many of our facilities are certified by multiple organizations which requires more stringent standards than the FDA’s Hazard Analysis and Critical Control Points (HACCP) system. We have certified facilities that have to adhere to a rigorous, scientifically based method that recognizes competent food safety certification programs. Our highly trained and experienced QA teams are on site at all of our locations from our state-of-the-art processing facilities to our distribution centers, ensuring that all Pacific Seafood products are safe to eat.

Our teams are constantly striving to stay on the cutting edge of food safety by proactively working with the FDA to ensure we fully understand policy changes before they go into effect. In addition, we continually make investments in our QA efforts including proprietary cold chain technology, enhanced training, expansion of our QA teams, and new equipment.

Our quality assurance team consists of more than 50 dedicated team members whose top priority is to ensure that our products and the environment in which they are processed are free from any pathogens. Our efforts to keep such sterile facilities require about 100 swabs per week to ensure the processing facilities are pathogen-free. Keeping our facility pathogen-free also means any raw materials coming into our facility by a third-party (such as equipment and packaging) must be audited, and our suppliers must prove they can meet our stringent standards before we purchase any products from them.

Pacific Seafood also has dedicated sanitation teams at each facility which are supported by a Sanitation Manager who is part of the Support QA team. This ensures that all of our plants operate beyond the highest level of sanitation required by law. <snip>

Pacific Seafood is a proud producer of the best oysters in the industry. Our sustainable oysters grow up under the watchful eye of our farmers from our hatcheries in Quilcene, Washington and Kona, Hawaii, to the beds in the pristine waters of the Northwest on one of our 16,000 acre farms located in Washington, Oregon, or California. Not only do we use state of the art harvesting methods, but we are very careful with how our product is handled in regard to time and temperature, ensuring the freshest product on the market. Pacific Seafood oysters are full-bodied and firm, low in fat, calories, and cholesterol and high in protein, iron, omega-3 fatty acids, calcium, zinc and vitamin C. We provide a full selection of sizes and taste profiles to satisfy even the most refined palate.

We also offer the first and ONLY Best Aquaculture Practices (BAP) Four-Star oysters in the world. Four-star is the highest designation in the BAP third-party certification program. For “fed” species, it signifies that a product originated from a BAP-certified processing plant, was sourced from a BAP-certified farm, and has utilized seed and feed from BAP-certified hatcheries. BAP’s mollusk farm standards contain many specifications for responsible stocking rates and monitoring of natural feeding processes, BAP has certified Pacific Seafood to offer four-star BAP oysters as opposed to just three-star BAP oysters."

ADVANCED SAFETY PROTOCOLS AND RISK MITIGATION

Comprehensive Freezing Protocols

SFRAW implements advanced freezing protocols that exceed FDA recommendations for parasite elimination. Following FDA's "Fish and Fishery Products Hazards and Controls Guidance" (4th Edition, June 2021), we employ multiple freezing strategies to ensure complete parasite destruction17. Our standard protocol involves storing all raw protein ingredients for a minimum of 7 days in commercial walk-in deep freezers maintained at -20°F (-4°C), which effectively destroys metacercariae and rickettsiae responsible for Salmon Poisoning Disease17.

Our freezing facilities maintain extremely low temperatures as a safety control "kill step" specifically designed to prevent parasite-related illnesses. Walk-in freezers operate at -20°F, while display freezers maintain -8°F, providing multiple temperature barriers against parasite survival1. Research demonstrates that freezing at -20°C for 24 hours thoroughly destroys rickettsiae parasites, aligning with FDA guidelines that specify freezing at -4°F (-20°C) for 7 days as sufficient to kill parasites17.

Extended Storage and Quality Assurance

The majority of our seafood arrives after being deep-frozen for weeks or months at the processor or distributor level, providing extended exposure to parasite-killing temperatures1. We purchase salmon and cod in pallet quantities, allowing for storage at -20°F for six months or longer before use, far exceeding minimum safety requirements1. This extended freezing period ensures multiple cycles of parasite elimination and provides an exceptional safety margin for all products1.

Our temperature monitoring systems and visual verification protocols ensure consistent temperature maintenance throughout storage periods7. These monitoring procedures align with FDA HACCP requirements for establishing critical control points, with corrective actions immediately implemented if temperature deviations occur7.

PRODUCT PORTFOLIO AND PROCESSING STANDARDS

SFRAW Seafood Containing Products

SFRAW's seafood portfolio includes carefully selected species processed to the highest safety standards.

SFRAW Wild Seafood Formula contains Alaskan wild sockeye salmon meat, Alaskan wild true cod frames and raw cod livers.
SFRAW Whitefish Bone Grind consists of 100% Alaskan wild true cod frames.
SFRAW Beef and Lamb Formulas contain 10% Alaskan wild sockeye salmon meat.
SFRAW Wild Venison Formula includes Alaskan wild cod livers.
SFRAW Turkey and Pork Formulas feature west coast (WA/OR/CA) sustainably farmed 100% natural Pacific Oysters.
SFRAW Mobility Mix contains dehydrated ground Grade-A Wild Domestic Shrimp.
SFRAW Rabbit, Quail, Chicken, and Duck formulas remain completely seafood-free for customers preferring to avoid seafood.

Additionally, we offer individual seafood species a la cart including wild local halibut, wild Saba mackerel, wild local sardines, wild local anchovies, wild local night smelt, wild local Black cod, and wild local rock cod/rockfish, all meeting identical safety standards.

Certificate of Analysis (COAs) Reports

Whenever possible, we request and maintain records for third-party COA reports on certain seafood products. For example, the Alaskan cod livers. The COA report for this product includes a full analysis of the fatty acid profile, certain nutrients (vitamin A, E, D), and possible contaminants including exceeding the highest European standards for mercury and other heavy metals, chemicals, and pathogens.

Processing and Handling Standards

The seafood ingredients that we procure are contaminant-free, processed and handled to be fit for human consumption. They are never exposed to additives, dyes, sodium, salt, flavors, colors, or any other substances during processing or handling, maintaining 100% natural composition1.

Products are delivered either pre-frozen or flash-frozen by commercial processors using IQF (Individually Quick Frozen) methods that preserve nutritional integrity while ensuring safety1.

Our wild salmon meat is available in flat packs of muscle mince or bulk bags of small, flash-frozen IQF muscle meat pieces, optimizing safe freezing.

REGULATORY FRAMEWORK AND INDUSTRY STANDARDS

HACCP Implementation and Monitoring

SFRAW's operations fall under FDA's comprehensive HACCP regulations (21 CFR Part 123), which require seafood processors to identify food safety hazards and implement preventive controls at critical operational steps18.

Safety control include high levels of sanitation before, during and after each shift, task or project, encompasses time and temperature controls, water safety, cleanliness of food contact surfaces including equipment, utensils and protective wear, cross-contamination prevention, hand washing, facility maintenance, protection from chemical and biological contaminants, proper toxic compound management, employee health monitoring, and comprehensive pest exclusion1.

Oversight and management of these procedures occur with sufficient frequency to ensure conformance with FDA Part 110 and Part 117 requirements, with immediate corrective actions implemented when deviations occur1.

Our staff ae trained in the proper processing of all inbound inventory and raw materials/ingredients from our producers and suppliers. We maintain records that provide traceability of each ingredient. Our production control records document each production shift and batch data with records for deviations or corrections, maintaining full traceability and regulatory compliance1.

FSMA Compliance and Training

Under the Food Safety Modernization Act, SFRAW maintains comprehensive training programs ensuring all personnel possess necessary education, training, and experience for safe food handling9.

All staff are required to maintain their CA ServSafe Food Handlers Certification Cards. Staff are trained in proper safe food handling, sanitation, and cross-contamination prevention to SFRAW’s specific standards, which include special considerations for the safe feeding of our products raw to dogs and cats.

Our workers receive training in food hygiene principles and food safety protocols, with supervisory personnel maintaining advanced qualifications for overseeing clean and safe food production9. We maintain documentation of personnel training, certifications and qualifications9.

RISK ASSESSMENT AND SCIENTIFIC VALIDATION

Parasite Elimination Research

Scientific research validates the effectiveness of our freezing protocols against Salmon Poisoning Disease pathogens. Studies demonstrate that Neorickettsia helminthoeca organisms are successfully destroyed through freezing at -20°C for 24 hours, with FDA guidelines confirming that freezing at -4°F (-20°C) for 7 days provides sufficient parasite elimination12 7. Our extended freezing periods of months to years provide extraordinary safety margins far exceeding minimum requirements.

Temperature, duration, and fish thickness represent the most critical factors in freezing effectiveness, with tapeworms showing greater susceptibility than roundworms, while flukes demonstrate the highest resistance1. Our processing methods using minced meat and small IQF pieces eliminate thickness concerns that might compromise freezing effectiveness in larger fish specimens17.

Quality Control and Verification

Our quality assurance systems include continuous temperature monitoring/displays, visual verification procedures, and documentation7. Temperature monitoring occurs continuously with visual checks performed at minimum once during each freezing period, ensuring complete process control7. Corrective actions for any temperature deviations include equipment repair, product transfer to functional freezers, or product diversion from raw food use7.

CLIENT RECOMMENDATIONS AND BEST PRACTICES

Storage and Handling Guidelines

Pet owners should maintain frozen storage of SFRAW seafood products until ready for feeding, thawing only the amount needed for immediate consumption. Products should be thawed in refrigerated conditions rather than at room temperature to prevent bacterial growth during the thawing process. Once thawed, product should be fed within 24-48 hours. For seafood cuts, we recommend feeding these products frozen instead of defrosting.

Note About Thiaminase

Thiaminase is an enzyme that breaks down thiamine (vitamin B1) into two molecular parts, rendering it inactive. Raw feeders need to be aware of this risk when feeding seafood because certain fish contain thiaminase, which can lead to thiamine deficiency if consumed regularly over time and/or if stored with other foods because it will inactivate the B1 in the foods it comes into contact with while being stored.

Vitamin B1, or thiamine, is an essential nutrient for dogs, playing a critical role in various physiological functions. Its importance and the symptoms of deficiency are outlined below.

Importance Of Vitamin B1 (Thiamine) In A Dog's Diet

Nervous System Function: Thiamine is crucial for maintaining proper nerve function. It aids in the conduction of nerve impulses and supports overall brain health. A deficiency can lead to neurological issues due to an inadequate energy supply to the brain.
Overall Health: Thiamine contributes to optimal growth and development in dogs. It is involved in several biochemical processes, including the pentose phosphate pathway, which is essential for synthesizing nucleic acids and other vital compounds.

Symptoms Of Thiamine Deficiency

Thiamine deficiency can manifest through a range of symptoms, often starting with non-specific signs and progressing to more severe neurological issues:

Lethargy: Reduced energy levels and general weakness are often early indicators of thiamine deficiency.
Reduced Appetite: Dogs may show a lack of interest in food, leading to weight loss over time.
Gastrointestinal Issues: Symptoms such as vomiting and diarrhea may occur, often described as non-specific gastrointestinal signs that do not resolve without increased thiamine intake.
Neurological Symptoms:

- Weakness: Muscle weakness may develop due to impaired nerve function.
- Ataxia: Lack of coordination or balance can be observed as the condition worsens.
- Seizures: In severe cases, dogs may experience seizures due to significant brain impairment.
- Coma: The most extreme cases can lead to coma or death if left untreated.

Physical Manifestations: Other signs include muscle tremors, unequal pupil sizes, and decreased light response from pupils as neurological function deteriorates.

Thiamine is a crucial nutrient that must be included in a dog's diet to support energy metabolism and nervous system health. Symptoms of deficiency can escalate quickly, leading to serious health issues if not addressed promptly. Ensuring that dogs receive adequate thiamine through their diet—especially considering potential losses during food processing—is essential for their overall well-being.

Thiaminase-Containing Vs. Non-Thiaminase Seafood

Thiaminase-Containing Fish

Feed separately/do not use in “meal prep” packs or grinds.
Do not feed exclusively - feed in rotation with non-thiaminase species
- - Anchovies (all species)
- - Clams (family Veneridae)
- - Herring (including Atlantic and Baltic)
- - Lobster (Homarus americanus)
- - Mediterranean mussel (Mytilus galloprovincialis)
- - Ruby snapper (Etelis carbunculus)
- - Sardines, Pacific
- - Scaled sardine (Harengula jaguana)
- - Scallops (Placopecten grandis)
- - Shrimp (Gulf of Mexico USA)
- - Smelt (Osmerus mordax)

Non-Thiaminase-Containing Fish

OK to use in “meal prep” packs or grinds
May be fed exclusively (though we always recommend feeding a variety in rotation)

- - Black Cod (Sablefish; no evidence for thiaminase, related cod are thiaminase-free)
- - Cod, Atlantic (Gadus morhua)
- - Cod, Pacific (Gadus macrocephalus) (no evidence, related Atlantic cod is thiaminase-free)
- - Coho salmon (Oncorhynchus kisutch)
- - Fish Roe (no evidence, thiamine status depends on parental diet rather than thiaminase presence)
- - Halibut, Atlantic (Hippoglossus hippoglossus)
- - Halibut, Pacific (no evidence, related Atlantic halibut is thiaminase-free)
- - Mackerel, Atlantic (Scomber scombrus)
- - Mackerel, Chub (Scomber japonicus) (no evidence, related Atlantic mackerel is thiaminase-free)
- - Oysters, Pacific (not reported as thiaminase-positive)
- - Redfish / red perch / rose fish (Sebastes norvegicus) (not reported as thiaminase-positive)
- - Rockfish/Rockcod, Pacific (not reported as thiaminase-positive)
- - Salmon (Coho, King/Chinook, Sockeye) (do not produce thiaminase; thiamine deficiency is diet-related)
- - Salmon, Atlantic (Salmo salar)
- - Trout, brown (Salmo trutta)
- - Trout, lake (Salvelinus namaycush)
- - Trout, rainbow (Oncorhynchus mykiss)

Note: Where direct evidence is lacking, species are listed as thiaminase-free if related species are confirmed thiaminase-free and there are no reports of thiaminase activity. Classifications will require regular updating as new research emerges.

Feeding Raw Fish Safely in Consideration of Thiaminese

It's important to note that thiaminase can be deactivated by heat/cooking. Therefore, even if a fish contains thiaminase, it can be safely consumed if properly cooked. Freezing does not clear or reduce thiaminase.

Occasional consumption of thiaminase-containing fish as part of a varied diet is considered safe. For meal prep purposes, do not include thiaminase containing fish species in your prepped meals.

Choose fish with negligible thiaminase content. Feed separately as a meal topper or snack.
Feed fish as a supplement – the perfect amount is 10% - rather than a majority/staple protein unless otherwise recommended by your veterinarian or a qualified nutritionist
Ensure you are feeding a variety of other foods, including regularly feeding foods with naturally occurring levels of B1. Foods that provide the highest amounts of B1 include: Pork Loin, Salmon, Trout, Beef, Flax Seeds (freshly ground), Sunflower Seeds (sprouted, ground), Mussels.

By following these guidelines, raw feeders can safely incorporate fish into their pets' diets while minimizing the risk of thiamine deficiency.

BEST PRACTICE: Store fish separately in the freezer; serve frozen, as a meal topper or snack.

For adult dogs, the recommended allowance is 0.56 mg of thiamine per day, while puppies need about 0.34 mg daily. However, the exact requirement may differ based on the individual dog's needs and health status.

Follow Basic Food Safety and Hygiene at Home

Proper hygiene during handling includes washing hands thoroughly before and after handling raw seafood products, cleaning all surfaces and utensils that contact raw products, and preventing cross-contamination between raw and cooked foods in household kitchens. Pet feeding bowls should be thoroughly cleaned after each meal to prevent bacterial accumulation.

Veterinary Consultation, Reporting and Monitoring

While SFRAW's comprehensive safety protocols virtually eliminate Salmon Poisoning Disease risk, pet owners should remain vigilant for any signs of illness following seafood consumption. Immediate veterinary consultation is recommended if dogs exhibit fever, vomiting, diarrhea, lethargy, or enlarged lymph nodes within two weeks of consuming any raw fish products. Early intervention provides excellent prognosis, with most treated dogs recovering completely within 48-72 hours of antibiotic therapy6 10.

Should you ever experience any issues with your pets or have any concerns whatsoever about the safety or proper feeding of products purchased from SFRAW, please contact us immediately: 415-225-0589.

Due to the nature of our business (member supported, single-location), and because we do not sell wholesale or ship or deliver, we have tight controls on how our food is handled before you purchase it from us.

We also maintain outstanding records for who purchased every single product, in what quantity, and on which dates. We make small batches to order, and because we maintain excellent production records (reported monthly to our CDFA inspector) – we can easily track and inform customers/members should there ever be an issue with any of our products.

Pet owners should inform their veterinarians about raw feeding practices and maintain records of products fed, enabling rapid diagnosis and treatment if health concerns arise.

Regular veterinary examinations and relevant health screening tests help ensure optimal health and provide opportunities to discuss any feeding-related questions or concerns. We recommend the following specialty tests in relationship to the feeding of seafood:

OmegaQuant Omega-3 tests for dogs
VDI’s Fur Mineral Analysis (sometimes called Hair Tissue Mineral Analysis or HTMA) testing for Nutritional Minerals, Environmental Minerals, Toxic Metals (includes mercury)
VDI Wellness Nutritional testing for Magnesium, Vitamin D, Folate and B12

Conclusion

SFRAW's comprehensive approach to seafood safety combines rigorous sourcing standards, advanced processing protocols, extended freezing procedures, and continuous quality monitoring to deliver the safest possible seafood products for raw feeding. Our multi-layered safety systems exceed regulatory requirements and provide exceptional protection against Salmon Poisoning Disease and other seafood-related health risks.

Through careful attention to every aspect of the supply chain from sourcing through storage, SFRAW ensures that pet owners can confidently provide the nutritional benefits of wild-caught and sustainably raised seafood while maintaining the highest safety standards for their beloved companions.

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